Coconut Cream Flan

Name: Coconut Cream Flan
Yield: 8 servings
Ingredients: 1 cup sugar; 6 large eggs; 1 14-ounce can sweetened condensed milk; 1 15-ounce can cream of coconut, such as Coco Lopez; 1 cup half-and-half; 1 teaspoon vanilla extract; 1/4 cup dark rum

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5.0

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Excellent

Servings
8 servings
Course
Dessert

Coconut Cream Flan

Heidi Pena

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Coconut Cream Flan - a recipe for flan made with coconut cream.

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Ingredients

Servings

1 cup sugar
6 large eggs
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut, such as Coco Lopez
1 cup half-and-half
1 teaspoon vanilla extract
1/4 cup dark rum

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Instructions

Preheat oven to 325F.
Place the sugar in a small, uncoated skillet. Heat the sugar over medium-high heat until melted and golden brown. Pour it into a 1-quart baking dish or distribute evenly among eight 1-cup capacity ramekins. Tip and turn the dish or ramekins to coat the bottom and sides with the melted sugar.
Whisk the eggs in a large bowl until foamy. Stir in the condensed milk, cream of coconut, half-and-half, vanilla, and rum. Pour the mixture into the baking dish. Put the baking dish in a larger baking an and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the baking dish or ramekins.
Bake 1 hour for the 1-quart or 45 minutes for the ramekins, until the center is almost set. Remove the flan from the pan of water and cool on a rack. Invert onto a serving plate; cover and refrigerate at least 1 hour before serving*. The flan will keep for up to 3 days in the refrigerator.